![]() Each important aspect of the process is covered: wheat and milling characteristics of breadmaking flour dough composition oxidation in the mixing process leavening and fermentation effects of dough division and formation baking and equipment and storage.' 'The English edition provides notes and information specifically on the use of North American flours and includes recipes in both metric and US units. 'The Taste of Bread is a thorough guide to the elements and principles behind the production of good-tasting bread, including a broad variety of bread products such as flavored breads, breadsticks, croissants, brioches, and other regional baked goods. The taste of bread : a translation of Le Goût du pain, comment le préserver, comment le retrouver by Raymond Calvel ( Book )ġ3 editions published between 20 in English and held by 174 WorldCat member libraries worldwide
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